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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Let the pork sear evenly on each side to allow the coating to reach maximum crispness. Ingredients:
2 pounds pork tenderloin |
1/2 cup finely crushed blue-corn tortilla chips |
1/2 cup finely crushed tortilla chips |
1 tablespoon coarsely ground pepper |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
3 tablespoons extra virgin olive oil, divided |
pico de gallo |
tomatillo salsa |
garnish: fresh cilantro sprigs |
Directions:
1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.
4. Note: Nutritional analysis does not include salsas.
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